Make the pancake batter:

Cup of Yum
1. In a large bowl, combine the flour, baking powder, salt, and sugar.
2. Make a well in the middle and pour the milk, egg, and butter. Mix with a whisk or fork until smooth.

Cook the pancakes:

1. Heat a large non-stick pan (or griddle) over medium-high heat -I set my griddle around 350F. Once hot, grease the surface with oil, spray, or butter.
2. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancake batter.

Serve:

1. Serve the warm pancakes topped with your favorite toppings and a drizzle of maple syrup if desired.

Store:

1. Refrigerate unused batter, covered, for up to 2 days. Leftover pancakes for up to 3 days. Or, freeze for up to 3 months.